Monday, June 30, 2014

Cobb Salad with Homemade Dressing

I was recently diagnosed with low ferritin. I had no idea what this meant, so I researched.  It said this:  Ferritin is the major iron storage protein of the body. Ferritin levels can be used to indirectly measure the iron levels in the body. I read that typically doctors don't test iron directly, because it can fluctuate throughout the day. Therefore, ferritin is a better indicator of your actual iron levels.

Low levels of ferritin are seen in iron deficiency. Without enough iron, the body cannot produce sufficient levels of hemoglobin, a component of red blood cells that allows them to carry oxygen. Iron deficiency anemia is the result.

My symptoms, which are typical of others who have iron deficiency are the following:  fatigue, lightheadedness, irritability, and shortness of breath.  

According to one of the articles I read,  in Celiac Disease, antibodies first target the proximal small intestine (the earlier part of your small intestine), which is the part of your small intestine responsible for absorbing iron.

If you have Celiac and you're experiencing any of the above symptoms, please have your doctor test your levels.  

I've since started supplementing my diet with iron pills.  I don't feel better yet, so to help hopefully speed up the process, I wanted to implement a diet rich in iron.  I did a quick web search and came up with the following recipe, which I'm including for your benefit below.  I added all of my additions to the recipe.  I have to say, since going gluten-free, it's one of my favorite recipes!  Here we go....
Ingredients

8 ounces young spinach
2 large eggs
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced
1/2 cup of grape tomatoes
One small can of sliced black olives
Three slices of fresh turkey, chopped 
1/2 Cucumber
Directions

Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.

Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.

While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.

Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.

Add the mushrooms and the sliced onion to the spinach and toss. Add tomatoes, egg, turkey, olives, cucumber and whatever other delicious veggies you decide.  Add the dressing and bacon and toss to combine.  Season with pepper, as desired. Serve immediately.

Original recipe found here:  Read more at: http://www.foodnetwork.com/recipes/alton-brown/spinach-salad-with-warm-bacon-dressing-recipe.html?oc=linkback

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